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Jícama Slaw

:  January/February 1998

Your rating: None Average: 4.4 (8 votes)

Crunchy jícama and carrots combine with a zesty dressing for a terrific summer side dish. It can be made ahead—perfect for summer potlucks.


READER'S COMMENT:
"I have to admit that I was skeptical of this recipe because it is so different from your typical cole slaw. However, it tastes wonderful! It is creamy, savory, and It would go great with barbecue or a lighter dish (I had mine with...
Jícama Slaw Recipe

Makes: 4 servings, 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 pound jí­cama, peeled and shredded
  • 1 large carrot, peeled and shredded
  • 3 tablespoons lime juice
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot sauce
  • Salt & freshly ground pepper, to taste

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Preparation

  1. Combine jícama, carrot, lime juice, mayonnaise, cilantro, cumin and hot sauce in a large bowl. Season with salt and pepper. Cover and refrigerate for 1 hour.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 68 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 1 g protein; 6 g fiber; 160 mg sodium; 243 mg potassium.

Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (46% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable


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Recipe Categories

Holiday
Memorial Day
July 4th
Labor Day
Health & Diet Considerations
Healthy weight
High fiber
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Style/Theme
Entertaining, casual
Make ahead instructions
Picnic
Vegetarian
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
4
Type of Dish
Salad, side/appetizer
Side dish, vegetable
Preparation/ Technique
No-cook
Meal/Course
Brunch
Lunch
Dinner

Ethnic/Regional
Mexican
Southwest
Season
Spring
Summer
Fall
Winter
Publication
January/February 1998
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